| • |
1/4 cup The Perfect Purée Pear Puree, thawed |
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French baguette or endive |
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1-1 1/2 cup ricotta |
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2 tsp. lemon zest |
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Salt to taste |
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Finishing oil |
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Candied ginger, minced |
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Smoked salt |
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Edible flower petals and micro greens as garnish |
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| Method: |
| 1. |
Cut the baguette on a sharp bias to create long strips of crostini. If using endive, pick and clean the prettiest leaves. |
| 2. |
In a bowl, whip ricotta with The Perfect Purée Pear Puree and lemon zest. Season with salt to taste. |
| 3. |
Fill a piping bag with the ricotta mixture. |
| 4. |
Pipe the ricotta mixture onto the crostini or the endive. Drizzle with finishing oil and sprinkle the candied ginger and smoked salt. |
| 5. |
Garnish with edible flowers and micro greens. |
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